Pork, Cabbage & Rice
A quick, spicy stir-fry of ground pork with shredded cabbage, ginger, garlic, and soy sauce, served over steamed rice.
Ingredients
- 1 lb ground pork
- 3 cloves garlic, minced
- About 1/4 to 1/2 head of cabbage, shredded (use a food processor)
- 1/2 inch piece of fresh ginger, finely diced
- 1-2 jalapeño, serrano, or arbol chillies, finely chopped
- 2-3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 spring onions, chopped
- Rice (cooked in a rice cooker)
Instructions
- Start the rice in a rice cooker before you begin cooking.
- Brown the ground pork in a large saucepan or wok over medium-high heat, breaking it up as it cooks.
- Once the pork is almost browned, add the garlic and ginger. Cook for 1 minute.
- Shred the cabbage in a food processor and add to the pork.
- Finely chop the chillies and add to the pan.
- Add the soy sauce and sesame oil. Stir everything together and cook for a further 3-5 minutes until the cabbage is tender but still has some bite.
- Serve over rice, sprinkled generously with chopped spring onions.
Notes
- Heat level: Jalapeños for mild, serranos for medium, arbol chillies for serious heat. Mix and match.
- Cabbage: A food processor makes shredding very quick — you want small enough pieces to cook fast but not complete mush.
- Soy sauce: Start with 2 tablespoons and taste before adding more — soy sauces vary in saltiness.
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